Fixation Friday:Chocolate Glazed Peanut Butter Torte

If you are a family of chocoholics, like mine, you really need to take part in the Chocolate Fixation created by Bri of Xplicit Sweetness. Twice a month we are making desserts of you guessed it, Chocolate! Go ahead, check it out, send Bri an email to be listed as an "addict". I'll be right here when you get back....

So, now on to the torte. This "fix" was chosen by Shandy of Pastry Heaven and to be completely honest, I haven't tried it yet. But hey, Friday is not over until midnight, so stay tuned and check back this evening for the verdict. I am absolutely positive that it won't disappoint. How can it really? Chocolate and peanut butter is a perfect match.....

So, for now, here is the recipe!

Chocolate Glazed Peanut Butter Torte
about 8-16 servings
2 tablespoons honey-roasted peanuts
1/2 cup firmly packed light brown sugar
1/2 cup all-purpose flour
2 tablespoons natural unsweetened cocoa powder
1/4 cup butter, softened
2 teaspoons unflavored gelatin
1/4 cup plus 2 tablespoons cold water
1 cup creamy peanut butter
1 (8-ounce) package cream cheese, softened
3-1/4 cups plus 1 tablespoon heavy cream, chilled and divided
1 cup confectioners’ sugar
4 (1-ounce) bars semisweet chocolate, chopped
Garnish: chocolate curls

Preheat oven to 350°. Invert bottom of a spring form pan. (This will make it easier to remove from pan.) Lock side of pan. Set aside.

In the work bowl of a food processor, pulse peanuts with brown sugar until finely chopped. Add flour, cocoa, and butter, pulsing just until dough begins to come together. Press dough evenly into bottom of spring form pan. Prick dough all over with a fork.

Bake for approximately 15 minutes, or until dry to the touch. Remove from oven and set aside to cool completely.

In a 1-1/2-quart heavy saucepan, sprinkle gelatin over cold water and let stand for approximately 5 minutes, or until softened. Heat gelatin mixture over low heat, stirring for approximately 2 minutes, or just until gelatin is melted. Add peanut butter, whisking until combined; remove from heat. Add cream cheese, whisking until combined.

In a medium bowl, combine 3 cups heavy cream and confectioners’ sugar. Beat at medium-high speed with an electric mixer until soft peaks form. Add one-third of whipped cream to peanut-butter mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto prepared crust, gently smoothing top. Cover and refrigerate for at least 3 hours.

In a small heavy saucepan, bring remaining 1/4 cup plus 1 tablespoon heavy cream to a simmer and remove from heat. Add chocolate and let stand for 1 minute, then gently whisk until completely melted and smooth. Transfer to a small bowl and cool, stirring occasionally for approximately 20 minutes, or until slightly thickened but still pourable.

Run a warm thin knife around inside of spring form pan, then remove side. Pour chocolate mixture on top of cake and spread, allowing excess ganache to drip down sides. Store, covered tightly, in refrigerator.